Guiso de albóndigas de bacalao

Hey everyone, it's John, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, Guiso de albóndigas de bacalao. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Guiso de albóndigas de bacalao is one of the most well liked of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They're fine and they look wonderful. Guiso de albóndigas de bacalao is something that I have loved my whole life.

Many things affect the quality of taste from Guiso de albóndigas de bacalao, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Guiso de albóndigas de bacalao delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Guiso de albóndigas de bacalao is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Guiso de albóndigas de bacalao estimated approx 2 horas.

To begin with this recipe, we must first prepare a few components. You can have Guiso de albóndigas de bacalao using 18 ingredients and 10 steps. Here is how you can achieve it.

Este guiso puede prepararse con garbanzos o sin ellos, pero le dan un punto de plato de cuchara que no necesita de nada más.
#platocuchara
#legumbres

Ingredients and spices that need to be Prepare to make Guiso de albóndigas de bacalao:

1. 300 gr migas de bacalao salado
2. 100 gr miga de pan
3. 2 dientes ajo
4. Perejil
5. 1 poco zumo de limón
6. 3 huevos
7. 300 gr garbanzos secos o 1 bote de garbanzos cocidos
8. 60 gr aceite de oliva
9. 1 alcachofa
10. 1/2 pimiento rojo
11. 1/2 cebolla grande
12. 1 trozo puerro
13. 1 zanahoria
14. 100 gr tomate triturado
15. 1 cucharada pimentón o pimiento choricero
16. 1 tomate seco en aceite
17. 200 gr agua
18. 1 pastilla caldo de pescado

Steps to make to make Guiso de albóndigas de bacalao

1. Si utiliza garbanzos secos, ponlos en remojo 24 h antes. También pon en remojo el bacalao salado, cambiando el agua varias veces.
2. Prepara la masa de las albóndigas: introduce en el vaso de la Thermomix las migas de bacalao escurridas, la miga de pan, los dientes de ajo, el perejil, una pizca de sal, zumo de limón y los huevos. Programa 30 seg, velocidad 3-5. Comprueba que todo está integrado. Saca la mezcla y reserva.
3. En la olla a presión, cubre los garbanzos de agua, añade sal y unas hojas de laurel. Cuece durante 30 minutos y reserva.
4. En una sartén, pon aceite y fríe la alcachofa limpia, frotada con limón y cortada en cuartos. Reserva.
5. Prepara las bolas de albóndigas, reboza cada una en harina y fríe en el aceite de las alcachofas por todos lados hasta que estén doradas. Reserva en un plato junto a las alcachofas.
6. En el vaso de la Thermomix, sin lavar después de preparar la masa de albóndigas, vamos a preparar la salsa para el guiso.
7. Incorporamos al vaso el aceite, cebolla, pimiento rojo, diente de ajo, zanahoria (todo troceado). Programa 10 seg, velocidad 4. Incorpora el tomate triturado, programa 10 min, Varoma, velocidad 1. Añade el pimentón y el tomate seco en aceite, 3 min, Varoma, velocidad 1
8. Añade el caldo de los garbanzos y la pastilla de pescado. 10 min, Varoma, velocidad 1. Añadir 2 cucharadas de garbanzos cocidos. Triturar unos segundos.
9. En una cazuela poner las albóndigas fritas, las alcachofas, los garbanzos y la salsa por encima. Añadir un poco de agua para que quede caldoso. Poner a fuego lento, durante 15 min para que se integren todos los sabores.
10. Servir en plato hondo con cuchara.

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So that's going to wrap this up with this special food Recipe of Ultimate Guiso de albóndigas de bacalao. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!